Amla, also known as gooseberry, has been used in Asian cuisines for thousands of years. In India, it’s heralded as a superfood. This fruit tastes wonderful when paired with salads or seafood. Amla can be made into pickles, chutneys, sweet relishes, juices and candies. If you’re creating a list of new dishes to try, dive into some delectable amla recipes, like this one here-
Maharashtrian Amla Pickle:
• 1 kg amla
• 200 gms yellow mustard, ground
• 4 tbsp red chili powder
• 150 ml water
• 250 ml groundnut oil
• 2 tsp black mustard seeds
• 1 tsp asafoetida powder
• 1½ tsp turmeric powder
Method to follow:
• Wash amla thoroughly.
• In a pressure cooker, add water and amla and steam for 10 minutes.
• Drain and cool the amla.
• Now, remove the seeds and discard them. Cut the amla into quarter wedges and then pat dry with a kitchen towel.
• Place in a dry bowl.
• Add the ground yellow mustard, red chili and salt. Mix well and keep aside.
• Heat oil in a tempering vessel and add the mustard seeds and asafoetida powder.
• Remove from the flame and then add the turmeric powder.
• Pour the mixture on the amla mixture and combine well. Let the mixture cool to room temperature.
• Transfer into jars, seal and refrigerate after 30 minutes.
• Let it mature for 3–4 days and then relish it with the comfort food of your choice.
Recipe by Chef Rahul Dhaval, Executive Chef, The Westin Mumbai Garden City